I don’t know what bit me this year. I think something got into me. I signed up Blogathon, Blogging Marathon (both Jan and Feb), Good reads book challenge, Half Marathon Challenge and this Indian Cooking Challenge. Crazy right. Lets see how long this goes.
You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try and post it on 15th of the month. So obviously this is not my recipe and the recipe source is here.
So what I did? Went through the recipe, converted the gms to cups and tried 1/4 of the mesaurement. (What if it becomes sodappal, disaster? )
Here is my measurement and the method
- Bajra Flour – 1 cup (I used store bought flour)
- Jaggery – 1/4 cup
- Grated coconut – 3 tbsps
- Sesame seeds – 2 tsps
- Cardamom powder – 1/2 tsp
- Water for mixing – 1/2 cup
- Oil for deep frying.
- Add 1/2 cup water to jaggery and heat it till the jaggery melts, strain and allow it to cool to room temperature. I added cardamom powder while heating the water.
- Now mix the flour, coconut and sesame seeds. Slowly add the jaggery water and mix it like chapati dough.
- Heat the oil for frying and meanwhile we can do the other steps.
- Make small balls and keep it ready.
- Now take a ziploc bag and apply some oil.
- Press the small balls in the zip loc and spread it out as much as you can.
- Fry these bajra thins in the hot oil till they are golden.
My husband who is my official taster (does he have a choice? ) tasted this and and and and and and and and… He was happy. His comment was its like vellai sedai but in thattai version. :-) :-)
Thanks ICC for teaching me a new dish.